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One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce

On Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five minute prep, even the pasta gets cooked in the pan.

Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five-minute prep, even the pasta gets cooked in the pan. One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce

 

Baked Rigatoni Pasta in Beer Tomato Cream Sauce1-1

Let’s say that we changed the way we categorize food. You’d flip open a cookbook, your finger gliding down the index, and in place of familiar section titles like "breakfast," and "appetizers," you’d find what you are really looking for.

You’d see a Strawberry Basil French Toast Casserole under the "What to make for unwanted but not unpleasant overnight guests" section. You’ll find a recipe for Cilantro and Sriracha Deviled Eggs under the "what to bring to my aunts for Easter brunch" list. And in the "something to take to a friend who just moved" section, you’ll see this pasta.

On Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five minute prep, even the pasta gets cooked in the pan.

Of course, chocolate cake will be listed under the "I need to eat my feelings" section, the "I’m celebrating something big" portion, as well as the "how to win at the office potluck" category.

Beer will also be listed in all the sections, especially those about unwanted guests and family brunches.

 

On Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five minute prep, even the pasta gets cooked in the pan.

One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce

Yield: 6-8 servings

Ingredients

  • 1 (14.5 oz) can diced tomatoes
  • 3 tbs tomato paste
  • 4 wt oz cream cheese
  • ½ cup sour cream
  • 12 ounces wheat beer
  • 1 cup water
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 cup shredded mozzarella
  • 12 wt oz dried Rigatoni pasta
  • 4 wt oz parmesan, shredded

Instructions

  1. Preheat oven to 375°F.
  2. In a blender add the tomatoes, tomato paste, cream cheese, sour cream, beer, water, salt, pepper, garlic powder, basil, oregano and mozzarella. Blend until well combined.
  3. Add the dry pasta to a 2 quart baking dish (the pasta will get cooked in the pan).
  4. Pour the tomato mixture over the noodles, top with parmesan cheese.
  5. Cover with aluminum foil, bake for 50 to 60 minutes or until cheese is bubbly and noodles are al dente.
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Comments


Kathleen February 6, 2015 um 6:53 am

Is the pasta cooked or uncooked when baked? Thanks.

Reply

Kathleen February 6, 2015 um 6:56 am

Oops – never mind – just found the answer on the email. Sounds delicious – will try it soon. Family loves recipes made with various kinds of beer.

Reply

Ray February 6, 2015 um 8:04 am

To cook or not to cook the pasta when baking ? I can’t find the answer .. I suspect one would use cooked pasta ..

Reply

Jackie February 6, 2015 um 8:13 am

No. You use dry pasta. It gets cooked in the sauce

Reply

Tom Brauner February 7, 2015 um 9:03 am

Sounds awesome, but I think it needs some kind of meat or protein. I think when I make it, I’ll add some sweet Italian sausage.

Reply

Marian February 7, 2015 um 9:19 pm

Thank you! My familiy all loved this. SO easy and it dissapeared quuuick.

Reply

Farah February 8, 2015 um 8:52 am

Your photos and writing are always so good!
This looks almost too easy, must try

Reply

Karen @runningfifty.com February 8, 2015 um 12:39 pm

I love the idea of a cookbook categorized this way! If only it were so. This dish looks like exquisite comfort food.

Reply

Stephanie February 9, 2015 um 7:33 am

Wow, this looks like a winner – I can’t wait to make this!

Reply

bev @ bevcooks February 11, 2015 um 6:24 pm

OMG. That is ridiculously gorgeous. Faaaace plant.

Reply

Kim Porter November 25, 2015 um 1:21 pm

This dish couldn’t be simpler to make. I had it prepped a few hours before baking. Used a hefeweizen and it was absolutely delicious…decadent, creamy and crave-worthy! Thanks for a great recipe.

Reply

Meghan September 11, 2018 um 1:32 pm

When you prepped ahead of time was it dry?

Reply

Hannah April 20, 2018 um 9:03 pm

Should I follow the same directions if I intend on freezing it for later?

Reply

Jackie April 24, 2018 um 11:10 am

That should work jsut fine. It will take over an hour in the oven to bake if it’s frozen, just cover it with foil and keep an eye on it!

Reply

Meghan September 11, 2018 um 2:05 pm

Do you think this will work in a regular casserole dish? I don’t have 2 quart dish

Reply

Jackie September 11, 2018 um 2:17 pm

Yep! Use a 9×13

Reply

Rob Barzda October 26, 2018 um 3:37 pm

Pop up hell on you’re site I’m afraid,

Reply

Jackie October 29, 2018 um 10:26 am

Sorry, Rob. I have to pay the bills somehow. It’s how I’m able to keep the lights on and give recipes away for free. They don’t develop themselves.

Reply

Valerie November 19, 2018 um 9:10 am

What kind of beer is best to use? And do you know if this freezes well?

Reply

Jackie November 20, 2018 um 8:26 am

It should freeze just fine. Use something that isn’t too hoppy, a wheat beer, a pale lager, a pilsner, something like that.

Reply

Kristina May 7, 2019 um 9:12 am

I’ve made this twice in the last month – so good! I did adjust the beer:water ratio a bit the second time because I found the beer flavor a little stronger than I was expecting (maybe I just used a beer that was too potent…) so I did 8oz beer and 12oz water and thought that was perfect. I also wilted about 2/3 of a bag of baby spinach and layered that on top of the rigatoni before pouring the sauce over and baking. Everyone loved it!

Reply

Jackie May 7, 2019 um 6:53 pm

That sounds great! yeah, if you use a hoppier beer the beer flavor is much more present

Reply

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